Grelette Sauce

Name: Grelette Sauce
Yield: Makes About 450 ml/¾ pint
Ingredients: 350 g/12 oz tomatoes, skinned, seeded and finely chopped; 1 teaspoon brandy; 1 teaspoon Dijon mustard; 1 tablespoon white wine vinegar; 3 tablespoons double cream; ½ tablespoon each chopped chervil, tarragon and parsley; ½ tablespoon each chopped chervil, tarragon and parsley; freshly ground black pepper; salt; ½ tablespoon each chopped chervil, tarragon and parsley

Preparation info

Makes About
450 ml

Difficulty
Easy

Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

About

This sauce is one of the great joys of summer. Offer it with the Fish Terrine or deep-fried goujons of fish.

Ingredients

350 g/12 oz tomatoes, skinned, seeded and finely chopped
3 tablespoons double c

Sauce
Vegetarian
Gluten-free
Summer

Method

Mix together all the ingredients in a bowl. Taste and adjust seasonings.